Herbed Lemon Meat Loaf

Lemon Zest: Fresh zest provides most of the lemon flavor and is worth using here.
Mixing: Moisten the bread before adding the beef, then mix only until the ingredients are evenly combined.
Texture: Lean ground beef works well, but extra-lean beef may produce a firmer, drier loaf.
Make Ahead: Assemble the meat loaf in the pan, cover, and refrigerate for up to 24 hours. Bake to 160°F; a cold loaf may need several additional minutes.
Storage and Reheating: Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat covered slices until the center reaches 165°F.
Serving Suggestions: Serve with Lemon Green Beans and Creamy Dill Red Potato Salad .

Name: Herbed Lemon Meat Loaf
Prep time: 15 min
Cook time: 65 min
Total time: 90 min
Yield: 6 servings
Ingredients: nonstick cooking spray; 1 ½ pounds lean ground beef; 2 slice white sandwich bread; 1 clove garlic clove; ½ cup yellow onion; 1 large egg; 2 tablespoons fresh lemon juice; 2 teaspoons lemon zest; 1 teaspoon dry mustard; 1 teaspoon basil leaves; 2 tablespoons fresh parsley; ¾ teaspoon salt; ¼ teaspoon black pepper; 1 whole lemon

Fresh lemon zest gives this familiar meat loaf a bright aroma as it bakes. Let it rest before cutting and the tender slices hold together around their flecks of herbs.

By Betty Lou Gardner1 hr 30 minUpdated 2026-08-25

This Herbed Lemon Meat Loaf is tender, savory, and brightened with fresh lemon, garlic, and herbs for a lighter take on a classic comfort-food favorite. The citrus and herbs bring freshness to every slice while still delivering the hearty, satisfying flavor that makes meat loaf such a dependable family supper.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I use the whole lemon because the zest does more work than the juice. This one smells different from regular meat loaf while it’s baking. I slice the leftovers thin for sandwiches the next day, if there are any.